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Cream of Celery Soup (paleo, vegan)

This cream of celery soup is a tribute to the vegan cream of potato soup that used to be a staple in my diet when I was in my 20’s and living on a teeny tiny budget. But this soup is full paleo, starch-free, and alkalizing too! It’s also super affordable to make. And it is super easy, especially if you got an Instant Pot for Christmas!! If you have been around me in the past couple of weeks you have no doubt heard me RAVE about how much I love my Instant Pot. If you get me on the subject I apologize for turning into an Instant Pot Infomercial! But I can’t help it as it is the ultimate all in one cooker that replaces so many appliances in one. You can use it as a slow cooker, a pressure cooker, a rice cooker, bean cooker (I use it to make beans for my hubby in 30 minutes without any presoak, flipping awesome!!), you can saute in it, make broths, I have even made yogurt in it! All with the push of one button. I love that the inner pot is stainless steel, lightweight, and super easy to clean. I hardly ever used my big old slow cooker as it was a pure pain to clean, and so heavy to handle, and now I will never need to use it again.

I have been making this simple cream of celery soup weekly in my Instant Pot, but I have also included directions for simmering it on the stove top too.

Cream of Celery Soup

Add all ingredients into an Instant Pot. Seal lid, and then press the “Soup” button. (Or if making on the stove top simmer ingredients together for 30 minutes)

The “Soup” setting will run for 30 minutes and then automatically go into “keep warm mode” for a few hours (which is so nice if you are busy knitting on the couch and don’t feel like getting up just yet!)

After Instant Pot has depressurized, remove lid, and then very carefully blend soup using an immersion blender. Keep immersion blender submerged to avoid hot soup splattering. Blend until creamy. (Or you can transfer to a blender in small batches to puree. Just be extra careful and have the lid slightly open so steam can escape. You can let the soup cool down first for safer blending.)

There are so many “milk” options out there it seems like you would know better what you like!! You could try cashew milk, walnut milk, oat milk, rice milk, almond milk, goat milk, cow milk, Brazil nut milk, macadamia nut milk….

Hi Andrea! We had a ton of celery leftover from making chicken potato soup, and then I came across your recipe while researching for a BuzzFeed post. We made it on the stovetop in about 40 minutes, and it’s awesome! I usually hate celery, so I love the addition of coconut milk. We topped ours with bacon. And I didn’t even have to pick up a single ingredient from the grocery store! Love when that happens.

I understand I can use any plant milk, but specifically what kind of coconut milk wax used in this recipe? Canned? Full fat of lite? Of the type for drinking out of a carton? Thanks! I plan to try this today.

I like cream of celery soup and I would make this again. Next time I would add more salt to the cooking process. I’m not fond of adding salt after to my foods and it seemed a bit bland. I made some vegan “bacon” out of mushrooms and that added some interesting flavors.